Cornflake Chicken Tenders

Elevate family dinner night with these easy Cornflake Chicken Tenders, a crispy and flavourful main dish that is ready in under 30 minutes. This unique chicken strips recipe features succulent baked chicken tenders in a golden, crunchy coating made from crushed cornflakes and a combination of delightful herbs and spices.

Serve these Cornflake Chicken Tenders with a tasty Pesto Tortellini Salad or creamy Smoked Mac and Cheese, and side of sautéed green beans or Air Fryer Green Beans with Pesto. 

Cornflake Chicken Tenders

I know everyone says that chicken fingers are for kids but hear me out. No adult can resist these delicious cornflake crusted chicken fingers especially when they realize how easy they are to make!

All you need is a sheet pan and a food processor (but not really), and an oven (or air fryer) to bake up this classic comfort food. This corn flake chicken tenders recipe is for the young… and for the young at heart!

Chicken tenderloins all come pre-portioned in the same shape and size, so there’s little to no cutting. Additionally, every piece of chicken has the exact same cooking time which reduces the chance of overcooking smaller portions. 

Sweet and crunchy golden corn flakes make THE BEST chicken tender coating, especially when combined with savoury herbs and spices like garlic and onion powder. It’s the perfect combination of sweet, salty, and savoury. 

What are Chicken Tenderloins?

Chicken Tenderloins, or tenders are the little strip of white meat attached to the underside of the chicken breast. Also known as chicken goujons, they have the same flavour and fat content as chicken breasts and are tender when cooked properly.

Tenderloins are usually removed from the chicken breast and sold separately. They have a tough white strip of tendon (the part that anchors the entire chicken breast to the rib cage) that should be removed before cooking.

Since they have a (mostly) uniform size and shape, tenderloins are extremely quick cooking. They most often used to make chicken strips (or chicken fingers), stir fries, and chicken skewers like these Classic Thai Chicken Satay.

Of course you can’t have chicken fingers without dipping sauce! These cornflake crusted chicken tenders are delicious with Ranch sauce, plum sauce, and sweet chili sauce. However, they are EVEN BETTER with honey mustard sauce.

To make your own honey mustard dipping sauce, simply combine one part liquid honey with one part yellow mustard. YUM! 

Ingredients for Cornflake Chicken Tenders

Corn flakes are the one nonnegotiable ingredient in this recipe. Feel free to experiment with the seasoning ingredients or add hot sauce to the milk/cream mixture. I’ve also used buttermilk instead of cream and often make this recipe using whole chicken thighs, or sliced chicken breasts.

How to Make Cornflake Chicken Tenders

I always say one can never have enough chicken recipes and I know you’re going to LOVE how quick and easy this chicken recipe is. After a quick coating all they need is 15 – 20 minutes of cooking time in a preheated oven. And, cooking these tenderloins in an air fryer is even quicker!

Begin by pre heating the oven to 425 F. Next spray a large baking sheet with non-stick cooking spray and set aside. Feel free to cover the baking sheet with parchment paper or use a wire rack/baking sheet combination.

Remove the tendon by laying the tenderloin tendon side down on a wooden cutting board. Next, use a paper towel or clean cloth to firmly press the end of the tendon down then simply run a sharp knife along the tendon, scraping the meat off in one smooth motion. Repeat with remaining tenderloins.

To prepare the coating, lightly pulse cornflakes in the bowl of a food processor until crumbled. Cooking Hack: Place cornflakes in a large freezer bag, remove as much air as possible before closing the bag then crush cornflakes with a rolling pin.

Next, place crushed cornflakes in a shallow bowl and add the Italian seasoning, garlic powder, onion powder and salt. Mix well to combine. In another shallow bowl, whisk the eggs and heavy cream together until they become uniform consistency.

Dip each chicken tenderloin into the egg mixture, then roll it in the cornflake mixture so it becomes completely coated. Place coated chicken on the prepared baking sheet (or wire rack) and repeat with remaining chicken tenders. 

Bake chicken at 425 F for 15-20 minutes or until the meat thermometer reads 165 F when inserted into the thickest part of the chicken. Serve chicken tenders hot with dipping sauce.

To cook chicken in an air fryer, pre-heat air fryer to 400 F and arrange coated tenders in the air fryer basket, leaving space in between each piece. Cook for 8 minutes, then flip tenders over and continue cooking until they reach an internal temperature of 165 F, about 7 – 8 minutes more. 

Storing and Reheating Leftovers

Cornflake Chicken Tenders can be stored safely in the refrigerator for 3-4 days in an airtight container. They also freeze well for up to 1 – 2 months when sealed in a freezer safe container. Please be aware that the corn flake topping may soften, and the consistency may not be the same upon reheating.

The best and quickest way to reheat chicken tenders is in an air fryer. Air fry at 350 F for 5-7 minutes, until the chicken reaches an internal temperature of 165 F.

Hi! I’m Bernice Hill and I am the recipe developer, photographer, and writer here at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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